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This week\u2019s episode features one of Chicagoland\u2019s newest production breweries\u2014Miskatonic in Darien, Illinois.\xa0 My first memory of these guys was sitting at Owen & Engine, an English-inspired bar on Western Avenue that routinely puts together a great list. Scanning down through it, I noticed a name I\u2019d didn\u2019t recognize, and next to it, a simple, refreshing style designator\u2014\u201cMild.\u201d Now, I fully admit that, as someone who drinks for a living, I\u2019m in a bit of a bubble at times. But I was thrilled to see that word.\xa0You may recall from way back in episode 4, Mark Spence and I complained that there were no English Milds being made in Chicago. And making a beer like that close to home is critical\u2014it\u2019s not going to export across the Atlantic all that well.\xa0 So when I saw a start-up in Chicago brewing a Mild out of the gate, I was all over it. And it was great. Delicate, slightly toasty, a tad bitter, balanced by a malt character that finished dry. It\u2019s a perfect beer. A perfect style, really.\xa0 But that Mild, as memorable as it was for me, was less about a style that Miskatonic was keen on,\xa0and more of an approach to every style they brew. Subtle, balance, delicacy\u2014this is what I\u2019ve come to know them as. \xa0 And this past year, GBH was lucky enough to work with them as well, helping them get their story straight and their message ready for market as they entered with cans for the first time,\xa0introducing themselves to thousands of new customers.\xa0 So here we are, two months into packaged product on the shelves.\xa0It\u2019s a perfect time to ask them how it\u2019s going\u2014and how they got here.